There are many versions of Pancit and most of them typically come served with pork or chicken.
Give your diners something to get excited about with this visually striking version made with squid and squid ink.
Chef Tips and Techniques
You can add shrimp and meat to the dish.
This noodle dish can also be served with a garlic vinegar dip as a condiment on the side.
250g Squid, cleaned
65g Knorr Chicken Powder 1kg
15ml Canola Oil
80g White Onions, finely sliced
50g Garlic, minced
30g Ginger, finely minced
80g Tomatoes, seeded and finely sliced
750ml Squid Heads and Tentacles, seasoned
10g Black Pepper, crushed
30ml Squid Ink
15ml Canola Oil
10g Garlic, minced
Squid (body part)
1pc Red Finger Chilli
30g Chicharon, crushed
10g Celery Leaves, chiffonaded
2pc Calamansi, sliced in half
Separate the tentacles from the body. Slice the body into half inch segments. Make crosshatch incisions on the top side of the meat.
In a medium sized wok, heat oil.
Sweat the onions, garlic, ginger and tomatoes until fragrant.
Add the squid head and tentacles. When the squid has turned color, add the water. Season the liquid with Knorr Chicken Powder and black pepper. Bring to a boil. Add the black squid ink. Taste and adjust seasoning.
Add the vermicelli noodles. Stir from time to time to make sure that the noodles are well incorporated with the broth.
To prepare the garnish, heat a separate pan over high heat.
Add the oil. Add the seasoned squid then the garlic. This is so as not to burn the garlic. When the squid has turned color, set aside. Do not overcook the squid.
Transfer the noodles onto a serving plate. Arrange the sautéed squid on top and the grilled chili on top.
Sprinkle with crushed chicharon and chiffonade of celery leaves. Best served with calamansi as a condiment.
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